Beijing style chicken roll(jing wei ji rou juan )

Beijing style chicken roll

Introduction:

"Beijing style chicken roll has staple food, meat, and vegetables. It is nutritious and full-bodied. Fried chicken with fresh vegetables and chili sauce has a sense of hierarchy and special taste. A fresh Beijing style chicken roll is a good choice for everyone at the family banquet."

Production steps:

Step 1: prepare 70 grams of flour and 30 grams of potato starch

Step 2: mix flour, starch and flour into a ball with warm water, cover with cloth and wake up for 15 minutes

Step 3: marinate chicken leg with oyster sauce, soy sauce, cooking wine and pepper for 20 minutes

Step 4: cool the oil in a hot pan, add the marinated chicken, fry until golden on both sides, and set aside

Step 5: cut the fried chicken, carrot, cucumber and scallion into strips

Step 6: clean the lettuce

Step 7: knead the dough into long strips, cut it into ingredients and roll it into thin dough

Step 8: heat the non stick pan, put in the dough and bake

Step 9: turn the dough over after blistering, and then cauterize until the blisters are yellowish. Remove

Step 10: put the crust in the middle of the plate, put lettuce, chicken strips, shredded carrots, cucumber strips and scallion strips, pour in a proper amount of chili sauce, roll it up, and tie it with hot water leeks

Materials required:

Medium gluten flour: right amount

Potato starch: right amount

Chicken leg: moderate

Carrot: right amount

Jingcongbai: moderate

Cucumber: moderate

Lettuce: moderate

Edible oil: right amount

Oyster sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Pepper: right amount

Chili sauce: right amount

Note: 1, there is no potato starch can be replaced by other starch; 2, the cake can be made larger, so that the roll is better; 3, there is no chicken can be replaced by pork; 4, the vegetables in this dish are eaten raw, so the fruit cutting board and fruit knife must be used when cutting

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jing Wei Ji Rou Juan